Creamy Avocado and Crab Salad

0:20 Prep / 4 Serves


  • 1/3 cup whole egg mayonnaise
  • 1 tbsp lime juice
  • 1 tbsp finely grated lime zest
  • Good pinch of cayenne pepper, plus extra to garnish
  • 350g shredded crab meat
  • 125g can corn kernels, drained
  • 1 Lebanese cucumber, chopped
  • 2 onions, pale section only, thinly sliced
  • 2 ripe medium avocados
  • 1 bunch coriander, sprigs picked


Step 1
Combine the mayonnaise, lime juice, lime zest and cayenne pepper in a large bowl.

Step 2
Add the crab meat and stir until combined. Mix in the corn, cucumber and onion.

Step 3
Meanwhile, combine breadcrumbs, cheese, basil and parsley in a medium bowl. Season to taste. Halve and remove the seed and skin from each avocado. Use a small knife to cut the flesh into 2cm pieces. Add to the bowl and mix gently to combine. Season with salt.

Step 4
Divide coriander among plates. Top with salad. Sprinkle with a little extra cayenne pepper.

Adapted recipe from Taste. Photo: N/A.